Croissants & Spinach Brunch Bake
This Croissants & Spinach Bake has become a Family Brunch Favorite.
I hope you will enjoy this recipe as much as we do! Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Croissants & Spinach Brunch Bake
Outsourced from the best ingredients, this Croissant Brunch Bake will give you the best taste of France at home.
Equipment
Ingredients
- 6 Small croissants (Torn into small pieces)
- 1/2 Red onion (Chopped)
- 2 Tbsp (30 g) Sweet basil olive oil
- 1/2 cup (70 g) Ham (Diced)
- 6 eggs
- 1/4 cup (60 g) milk
- 4 Tbsp (60 g) Tomato herb Tapenade
- 2 Tbsp (30 g) Chipotle Mustard
- 4 oz (120 g) Fresh Baby Spinach Leaves
- 1/2 cup (60 g) Gruyere Cheese (Grated)
- 1/2 cup (60 g) Cheddar Mix Cheese (Grated)
- Lavender Salt (Season to Taste)
- Madagascar Pepper (Season to Taste)
Instructions
- Place your Fluted Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Preheat oven to 375F/190C.
BRUNCH BAKE PREPARATION
- Torn your 6 croissants into smaller pieces. Set aside.
- In a mixing bowl, whisk together the eggs, milk, sweet basil oil, tomato herb Tapenade, and Chipotle Mustard, until all combined. Add your croissant pieces, onions, ham, gruyere cheese, the Mexican cheese and the Baby Spinach leaves. Add Salt and Pepper (Season to taste).
BAKE!
- Bake for 30 minutes at 375F/190C. Keep the bonMAT™ on for the first 20min and remove it carefully with your oven clothe. (Every oven heats differently, monitor your bake from 25min).
- Once your brunch bake is out of the oven, let it cool down for about 5min. Then, Unmold, Serve and Enjoy with a salad and extra Chipotle Mustard on the side. Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 465kcal | Carbohydrates: 29g | Protein: 19g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 634mg | Potassium: 319mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2653IU | Vitamin C: 6mg | Calcium: 261mg | Iron: 3mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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